Spicy Cheesy Beans and Rice
- ½ cup instant rice
- ¼ cup cooked and dehydrated kidney or black beans
- ¼ cup dried okra*
- 2 Tbsp cheddar cheese powder
- 1 Tbsp dry milk
- 1 packet tabasco sauce
- 1 Tbsp olive oil (or 1 packet)
At home:
Pack the dry ingredients in a sandwich or quart freezer bag. Tuck the Tabasco and olive oil packets with it.
In camp:
FBC method:
Add the oil and 1 cup near boiling water to the bag. Stir well, seal tightly, and put in an FBC cozy for 15 minutes. Stir in the Tabasco sauce.
Insulated mug method:
Add the dry ingredients, oil, and 1 cup boiling water to your insulated mug. Stir well, cover tightly, and let sit for 15 minutes. Stir in the Tabasco sauce.
One pot method:
Bring 1 cup water and oil to a boil. Add the dry ingredients. Remove the stove, cover tightly, and let sit for 10 minutes. Stir in the Tabasco sauce. In cool temperatures, use a pot cozy.
Serves 1.
For a spicier dish, use 2 to 3 packets of Tabasco sauce.
To dehydrate beans, drain and rinse cans of cooked beans, spread on dehydrator trays, and dry till…well dry!
Dried okra? When I first made this recipe years ago, I had an online source for freeze-dried okra. It isn’t easy to find (hilariously, it is sold as a hamster snack….), but you can use any dried okra. Trader Joe’s makes it as a snack.
Dry weight is around 4½ ounces.